Entree: Canada – Nova Scotia / Atlantic Canada – Lunenburg Pudding

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Additional 15 min

Total 2 hrs

Ingredients

- 1 1/2 lb (680 g) ground pork (shoulder), approx. usable weight
- 6 oz (170 g) pork back fat or suet, finely diced
- 3 cups (150 g) stale breadcrumbs (or 6–8 slices day-old white/brown bread, crusts removed, torn)
- 1/2 cup (120 ml) whole milk
- 2 large eggs, approx. 100 g total
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (6 g) salt
- 1 tsp (2 g) black pepper
- 1/2 tsp (1.5 g) ground allspice
- 1/2 tsp (1.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground mace or extra nutmeg (optional)
- 1 tsp (2 g) dried thyme
- 1 tbsp (15 ml) vegetable oil (for browning)
- Natural hog casings (optional) or 1 cotton/cheesecloth sheet for tying a pudding roll
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and halved
- 1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) turnips or rutabaga, peeled and cubed
- 3 tbsp (45 g) unsalted butter
- Salt and pepper for vegetables
- Optional: grainy mustard or onion gravy to serve

Instructions

Short Description:
A hearty Lunenburg Pudding is a traditional Nova Scotian pork sausage "pudding" flavored with warming spices and onions, formed and cooked as a loaf or sausage, and served with boiled potatoes and root vegetables for a complete main course.

Regional Notes:
This Atlantic Canada version uses coarsely ground pork and pork fat with simple warming spices (allspice, nutmeg) typical of Nova Scotian household sausages; it is served with potatoes and root vegetables rather than as a breakfast sausage, reflecting the region's tradition of hearty dinner puddings.

1. In a large bowl, break up the breadcrumbs and pour the milk over them; let sit 5 minutes until softened. Stir in the eggs until combined.
2. Add the ground pork, diced pork fat, chopped onion, parsley, salt, pepper, allspice, nutmeg, mace (if using), and thyme to the breadcrumb mixture. Mix thoroughly with your hands or a sturdy spoon until evenly combined and tacky. Chill the mixture 30 minutes to firm up (this helps shape and maintain texture).
3. Meanwhile prepare vegetables: place potatoes, carrots, and turnips in a large pot and cover with cold salted water. Bring to a simmer and cook 20–25 minutes until all are tender when pierced. Drain, return to the pot, add butter, season with salt and pepper, and keep covered and warm.
4. Shape the pudding mixture: for sausages, stuff into prepared hog casings, leaving room to tie ends, or shape into two compact logs (about 9–10 inches / 23–25 cm each) on a double layer of cheesecloth and tie firmly at both ends and in the middle. If using a loaf pan, press into a greased 9x5-inch (23x13 cm) pan and cover with foil.
5. Poach the pudding logs/loaf: place the wrapped logs or loaf in a large pot and cover with simmering (not boiling) water. Maintain a gentle simmer and cook 45–60 minutes, until an instant-read thermometer reaches 160°F (71°C) in the center of the pudding.
6. Remove pudding from water and unwrap. Pat dry with paper towels. To develop color and texture, heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Slice the pudding into 1/2–3/4 inch (1.5–2 cm) rounds or sear the whole log, and brown on both sides 2–3 minutes until crisped. Alternatively, place the poached loaf under a hot broiler 3–5 minutes to brown the top.
7. To serve, arrange slices of Lunenburg Pudding alongside buttered potatoes and the cooked root vegetables. Offer grainy mustard or warmed onion gravy on the side.
8. Leftovers: refrigerate cooled pudding slices up to 3 days; reheat gently in a pan or oven.